Lemon Thumbprint Cookies

Lemon Thumbprint Cookies

  • 1 pouch (17.5 oz) sugar cookie mix

  • Flour, butter and egg called for on cookie mix pouch

  • 29.5  milliliter (2  teaspoons) grated lemon zest

  • 29.5  milliliter (2 tablespoons) coarse sparkling white sugar

  • 2.66 oz (1/3) cup lemon curd
  • Heat oven to 190°C (375°F) In a medium bowl, mix cookie mix, flour, melted butter, egg and lemon zest with spoon until soft dough forms.

  • Shape into filthy balls 25 millimeters (1-inch) in size. In a small bowl, place sparkling sugar. Dip top of each ball in sugar. Place balls, sugared side up, 25 millimeters (1-inch) apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using the end of a wooden spoon, make 12 millimeters (1/2-inch) circle indentation in the center of each cookie. Remove from cookie sheets to the cooling rack. Cool completely, about 20 minutes.
  • When ready to serve, spoon lemon curd into a small resealable freezer bag; partially seal the bag. Cut off the small corner of the bag. Insert the corner of the bag into the indentation in each cookie. Squeeze bag to fill opening, about 1/4 teaspoon per cookie. Store covered in refrigerator. 
  • Find lemon curd next to the jams and jellies at most grocery stores.
  • For best results, bake cookies on the middle oven rack. For even baking, it’s best to bake one sheet at a time.
Eat and enjoy!

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